- Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup raw cane sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon, or to taste
- 1 teaspoon baking soda
- 1/2 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon coarse kosher salt
- 1 cup water
- 1/3 cup natural unsweetened applesauce
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- Frosting:
- 1 (6 ounce) package semisweet chocolate chips
- 2 teaspoons vegan margarine (such as Earth Balance®)
- 1 teaspoon ground cinnamon, or to taste
- 1/2 teaspoon cayenne pepper, or to taste
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin lightly or line cups with paper liners.
- Stir flour, sugar, cocoa powder, 1 teaspoon cinnamon, baking soda, 1/2 teaspoon cayenne pepper, and salt in a large bowl. Add water, applesauce, vegetable oil, vanilla extract, and vinegar; mix until batter is smooth.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Transfer to a wire rack and let cool, at least 15 minutes.
- Place chocolate and margarine in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper into the frosting.
- Spoon frosting over the cupcakes and swirl around to cover the tops.
04/24/2018
recipepes.com
Mexican Hot Chocolate Cupcakes (Vegan), recipe
PT15M
PT1H
5
455 calories
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